Brunia Syrah 2018
The grapes were processed to open top fermenters, 40% whole bunch was employed for perfume and structure, while the remaining 60% was destemmed on top. Minimal sulphur is added at crush as to encourage natural fermentation from the indigenous yeast. No further additions are made. The must is initially pumped over for homogenization, thereafter punch downs are employed 1 – 2 times per day for extraction. Maceration generally last 21 days, after which the wines are pressed to barrel for natural malolactic fermentation. The wine is racked and sulphured in late winter and then put back to barrel for maturation until bottling. Wines are bottled unfiltered.
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